Pour drippings from roasting pan (from the Roast Turkey recipe in this cookbook) into large liquid measure. Spoon 4 Tbsp fat from top of drippings and return them to the sauce pan. Discard any remaining fat from drippings. To the drippings add enough milk to make 4 cups. Blend flour into fat in sauce pan and stir and heat until well-blended. Gradually add liquid, stirring to blend. Add a little Kitchen Bouquet to make darker. Stir and heat to make a smooth gravy. Season with salt and pepper. Bring to a boil. Stir and cook 5-10 minutes.
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